Vegan Crepes

26-Jan-2017

Some recipes just can't be missing on food-focused website, and I believe that crepes is one of those. It was quite the challenge to develop the recipe to get this delicate and velvety treat spot on, but not only did we manage to do it, but we were also able to do so using either regular, wholewheat, or oat flour. This means that all the people who want to prepare deliciously healthy, wholesome and gluten-free crepes, now have a go-to recipe. Enjoy this easy tutorial on how to make vegan crepes, and happy cooking.

To proceed by hand, place the sugar, the lemon zest, the milk, the vanilla extract, the flour and the baking soda into a bowl, and whisk the ingredients well to obtain the final the batter.

Let the batter sit for about 5 minutes so that the flour will properly hydrate and create a lump-free mixture.

To proceed with a blender, place all the ingredients into the blender’s container, and blitz them until you obtain a smooth and lump free batter. That’s it!

For the gluten-free version, pick the mixing method you prefer and proceed in the exact same way as the other recipes. Remember that whatever preparation you decide to follow, the batter should always rest for at least 5 minutes.

To cook the crepes, place a non-stick pan over a low heat, and as soon as it’s hot, pour in a small amount of the batter, spread it with a tablespoon using circular motions, and cook the first side for about 30 seconds.

Once the first side is cooked, flip the crepe over and gently press it all around the surface to achieve some extra colouring. You might find that 30 seconds is not enough or too much for your personal taste, so feel free to experiment with longer or shorter cooking times as you proceed with the cooking.

In regard to the quantity of batter needed, we used 15ml or 1 tablespoon for small crepes, and about 50ml or 3 tablespoons for larger crepes.

Substitutions and Tips

For our gluten-free viewers, you’ll be happy to hear that the exact same recipe is likely to work well with gluten-free flours of all kinds. We haven’t tried them all, but this preparation is so simple that making a small batch to test specific flour is far from complicated.

You should be able to make these crepes with any plant-based milk you can get your hands on. We tried both almond milk and soy milk, and they work beautifully.

You can use any sugar you want for this recipe, or even omit it altogether. However, you should know that some sugar might be needed to achieve the browning of the crepes without overcooking them.

The lemon zest can be replaced by any other zest you like. Some of our favourites are orange and Buddha’s hands zest.

Although you might think that the baking soda is in some way needed to give a lift to the crepes, it is actually added to create a more alkaline batter, which is easier to spread and colour.

Although the batters are a little different in consistency due to different characteristics of the flours, they all work perfectly and yield amazing results. You’ll see that after you’ve made the crepes for the first time, you’ll be able to understand whether you prefer your batter to be a bit thinner, or maybe a bit thicker, to better match your personal taste and skills.

If you encounter any problems during the cooking of the crepes, don’t get upset, as it can happen at first. The absolute first step to take in case of any issues, is to lower.